Monday, October 24, 2011

Shortbread Candy Bars

I decided I wanted to make something "halloweenish" for my small group. I found this recipe in my Everyday Food Magazine. You can find it online here as well.

These are so rich. Shortbread, chocolate and candy. I put reeses pieces and reeses peanut butter cups. The PB cups melted quite a bit, but after they cooled for a while they were better. I think next time I will stick to the pieces. But you can put anything on these and it would be delicious. I also made 32 bars instead of 16 because of how sweet they were. My small group loved them! So did the Hubby.

Here is the recipe:

1 cup (2 sticks) unsalted butter, room temperature
3/4 cup packed light-brown sugar
1 1/4 teaspoons coarse salt
2 cups all-purpose flour, (spooned and leveled)
1 cup semisweet chocolate chips
2 cups assorted chocolate candies or roughly chopped candy bars (12 ounces)


Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, brown sugar, and salt on medium-high until light and fluffy, 3 minutes. With mixer on low, add flour in three additions and beat until combined (dough will be crumbly). Press dough evenly into an 8-inch square baking dish. Bake until golden brown and firm, 30 to 35 minutes.
Scatter chocolate chips on top of shortbread. Bake until soft, 1 minute. With the back of a spoon, spread chocolate evenly over shortbread. Scatter candies over top. Let cool on a wire rack 30 minutes. Refrigerate briefly to set chocolate, then cut into 16 bars.

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